- 3 handfuls of arugula leaves
- Handfuls of fresh basil leaves
- 6 ripe figs, chopped quartered
- 3 tbsp roasted pine nuts
- For the lemony tofu feta:
- 1 tbsp nutritional yeast
- Juice of ½ lemon
- ½ tsp lemon zest
- 1 tbsp olive oil
- 400g firm tofu, well drained, crumbled
- a large pinch of sea salt
- a pinch of ground black pepper
- For the dressing:
- 1 tablespoon lemon juice
- ½ tbsp balsamic vinegar
- a pinch of sea salt
- 1 additional tbsp extra virgin olive oil
< li>2 tbsp balsamic vinegar
< li>1 clove of garlic, peeled and crushed
< li>1 teaspoon brown rice syrup
- For the tofu feta, put the yeast flakes in a bowl with the lemon juice and zest and let them dissolve.
- Heat the oil in a small pan over medium-high heat and add the tofu and garlic. Fry until lightly browned, then add the lemon, salt and pepper mixture, bring to a boil and cook until lemon juice has evaporated. Pour into a bowl and let cool. Make sure it’s just a little too salty, like feta.
- For the vinaigrette, mix the lemon juice, syrup, vinegar, salt, and extra virgin olive oil in a small bowl.
- Put arugula and basil leaves in a bowl. Pour 1 tablespoon dressing over the leaves and mix. Save the rest of the dressing for dipping and basting.
- Heat a frying pan on high and brush with a little oil. When the oil begins to smoke, place your figs widthways in the pan. Cook for 2 minutes, basting with balsamic vinegar. When they are well caramelized, turn them over, then remove the sticky figs from the heat.
- Put the leaves nicely on plates and garnish with the hot figs, some feta with tofu and one Pinch of toasted pine nuts.